Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken for convenience.
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup cream cheese, softened Make sure to soften before mixing.
- 1 cup shredded cheddar cheese For topping.
- 1/2 cup chicken broth Low sodium recommended.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil For greasing the baking dish.
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the cooked chicken, cauliflower florets, and broccoli florets to the mixture and stir until well combined.
- Drizzle olive oil in a baking dish and spread the chicken mixture evenly in the dish.
- Sprinkle shredded cheddar cheese on top.
Baking
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly.
- Let cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 2g
Notes
This casserole can be served on its own or paired with a green salad. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to a month. Reheat in the oven or microwave.
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